Lemon Veal Scaloppine Recipe

Name: Lemon Veal Scaloppine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 tablespoon butter; 8 large fresh sage leaves; 4 veal scallopini, well trimmed of any fat and sinew & flattened; plain flour; freshly ground salt; fresh ground pepper; 1/2 cup dry white wine; 1 lemon, juice of; 1/2 cup cream

Servings: persons

olive oil
1 tablespoon butter
8 large fresh sage leaves
4 veal scallopini, well trimmed of any fat and sinew & flattened
plain flour
freshly ground salt
fresh ground pepper
1/2 cup dry white wine
1 lemon, juice of
1/2 cup cream

1
Heat oil& butter in a large non stick pan until it is foaming.
2
Add the sage leaves and lightly floured scaloppine.
3
Season and briefly cook on each side.
4
Add wine and reduce quite heavily.
5
Remove the veal and set aside.
6
Add lemon juice and cream to the pan.
7
Mix well and cook until reduced to a sauce consistency.
8
Taste to see if you need any more seasoning, then return veal to the pan and gently heat.
9
Great served with some green beans or asparagus.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: olive oil, 1 tablespoon butter, 8 large fresh sage leaves, 4 veal scallopini, well trimmed of any fat and sinew & flattened, and more.

Yes, Lemon Veal Scaloppine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Veal Scaloppine

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